This light, ‘salad style’ pizza is great for a late night snack, or when you don’t want a lot of heavy ingredients. We love how the sweetness of the figs and strawberries contrasts with the saltiness of the prosciutto, and the tart flavors of the balsamic vinegar. You can also use goat cheese or gorgonzola in lieu of parmesan, if you prefer, or skip the cheese to go dairy free. Try sun dried tomato and caramelized onions, or fresh basil and tomato for a different twist on this modern Italian pizza recipe!
Fig, Strawberry, Prosciutto and Arugula Pizza Recipe
- One 1-pound package purchased pizza dough
- 2 tbs extra virgin olive oil
- Sea salt and pepper
- 6 to 8 dried figs, reconstituted and roughly chopped
- 4 oz shaved parmigiano reggiano
- 5 oz thinly sliced prosciutto
- 5 oz (1 bunch) arugula, washed and drained
- 5 large strawberries, washed and sliced
- 1 tbs balsamic vinegar
- Oil for drizzling
Roll the dough out on a floured surface, stretch to desired thinness. Place onto a large baking sheet. Drizzle lightly with the olive oil and sprinkle lightly with salt and pepper. Sprinkle figs over the surface. Bake the pizza until the crust is golden and edges are crisp, 12 to 15 minutes.
Remove from the oven and immediately drape the prosciutto slices over the hot pizza. Toss the arugula and strawberries with the vinegar and oil, scatter on top of the crust. Sprinkle generously with Parmesan shavings. Cut into wedges or squares and serve.